Duck-and-Egg Hash

My food budget's been shrinking but I came across this recipe over the weekend and I just so happen to have all the ingredients (minus the duck) in my frig right now. Looks good enough to eat to me.

From Daniel's Dish: Hearty Hash with a European Accent  



Duck

Ingredients
4 fresh duck legs*
1 large onion, quartered
4 cloves garlic, peeled and smashed
3 sprigs thyme, leaves only, chopped (or 1 tsp. dried thyme)
Salt and ground white pepper to taste

Preparation
Preheat oven to 325˚F. Heat a Dutch oven or large skillet over medium-high heat. Season the duck legs on all sides with the salt and pepper and sear, skin side down, until browned. Flip the legs and sear; remove and set aside.

Add the onion, garlic, and thyme to the pan and cook, stirring, for 6 minutes, or until onions are soft and golden brown. Return the legs to the pan, skin side up, and add enough water to reach halfway up the legs.

Cover the pan and transfer to the oven. Braise for 1½ to 2 hours, turning the legs halfway through. The meat should be tender and easy to pull from the bone. Cool the legs in the cooking liquid at room temperature. Strain the liquid (which can be saved for later use as a stock). Pick the meat from the duck legs, discarding bones and skin. Roughly chop meat and onion mixture; reserve. (Duck legs can be prepared up to 2 days in advance.)

* If substituting prepared confit duck legs for fresh, sauté quartered onion and crushed garlic in 1 T olive oil over medium heat with thyme, salt, and pepper until tender and golden brown. Pick the meat from the legs and proceed as directed.


Hash

Ingredients
2 lb. Idaho potatoes, peeled and quartered
2 T olive oil
8 oz. button mushrooms, rinsed and halved
4 oz. sharp cheddar cheese, ¼" dice
2 sprigs fresh parsley, leaves only, chopped
½ tsp. cayenne pepper
1 T butter
6 eggs
Salt and ground white pepper to taste

Preparation
Place the potatoes in a medium pot with a large pinch of salt and enough water to cover them. Simmer until cooked through, about 20 minutes. Drain and refrigerate the potatoes, covered, until chilled, then cut into rough ½" cubes.

Preheat oven to 350˚F, then heat the olive oil in a medium-size skillet over high heat. Add the mushrooms, sprinkle with salt and pepper, and sauté until they are golden brown and tender.

In a large bowl, combine the mushrooms with the chopped-duck mixture, potatoes, cheddar cheese, parsley, and cayenne; adjust seasoning with salt and pepper. Melt butter in a 10" cast-iron skillet or 2-quart casserole dish. Pack the hash mixture into the pan. Using a large spoon or ladle, press six holes into the hash, one in the middle and five around the perimeter.

Bake for 25–30 minutes, until golden brown and crusty. Crack the eggs into the holes, sprinkle eggs with salt and pepper, and return to the oven. Bake for approximately 8 minutes, or until egg whites are set. Serve immediately. Yields six servings.